Not too long ago, there were parts of our state under water. The Arkansas River had flooded and while my family was not directly effected where we live, I did have a cooking class booked at a venue that was closed due to road flooding.
First of all, my concern was with the venue owners and their neighbors for their safety and also for the wellbeing of their establishment-- thankfully all were ok. Secondly, we had students who had signed up for class in the middle of summer which meant parents were depending on our class to supplement child care. I didn't want to cancel on these folks so I reached out to parents and came up with a plan B that was agreeable to everyone.
Plan B ended up being small groups at my home for classes and bringing in a teen with an interest in fitness who could help out with the promised "movement" portions of the class. I've hosted many classes at home and it was just a matter of rearranging a few things to accommodate. In the end, everything worked out beautifully because everyone worked together. We even had our trusty social media person pop by and grab some fun testimonials from the kids and photograph part of a class so you may see these sweethearts on our Facebook and Instagram pages.
This situation where something so awful happened (flooding is no joke) and having to pivot quickly and go in a new direction made me think of life and of cooking. There are times when things just don't go as planned, but our reaction is what counts. Do we use an unexpected flood as an opportunity to work with parents and come up with a solution? Or do we cancel classes, refund money, and sulk? When we're in the middle of making dinner and realize we're out of an ingredient do we stop cooking and throw it all away or look for a tasty substitute?
This week, I challenge you to look at a situation and see where you can take a lemon and make lemonade. And on that note, here's a tasty lavender lemonade recipe! I hope you'll enjoy it during these last days of summer.
2 cups water
1 cup sugar
2 tablespoons dried lavender
1.5-2 cups lemon juice
In saucepan on stovetop, bring 2 cups of water and 1 cup sugar to boil, stirring often as sugar dissolves (making a simple syrup). Remove from heat and add dried lavender. Allow lavender to steep in simple syrup mix overnight. I often allow it to cool on the stove then cover it with plastic wrap and place in fridge.
Next, strain out the lavender and transfer the mixture to a pitcher. Add lemon juice and served over ice. Garnish with fresh lavender or a lemon wedge if desired.
* You may wish to put lavender in a food safe sachet
* When juicing a lemon, allow it to sit at room temperature or soak it in warm water for a few minutes before slicing. Then roll the lemon under your palm against the countertop several times. These steps help to get the juice from the fruit easier.